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French Onion Soup

70 minutes


This soup is the perfect make ahead soup and allow to simmer in a crockpot until ready to serve.

French Onion Soup


  • Melt the stick of butter in a large pot over medium heat. 

  • Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. 

  • Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. 

  • Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. 

  • Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. 

  • Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.  If planning to eat later transfer to a crockpot and simmer on low.

  • When you are readay to serve.  Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

  • Serve immediately.


  • 1/2 cup unsalted butter

  • 4 onions, sliced

  • 2 garlic cloves, chopped

  • 2 bay leaves

  • 2 fresh thyme sprigs

  • Kosher salt and freshly ground black pepper

  • 1 cup red wine, about 1/2 bottle (if you won't drink it don't use it)

  • 3 heaping tablespoons all-purpose flour

  • 2 quarts beef broth

  • 1 baguette, sliced

  • 8 oz. grated Gruyere (gives a sharper taste) or swiss will do

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